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Chef's Supper Bowl Recipe
|Cubed peeled cooked potatoes||4 Cup (64 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Caraway cheese dressing||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped dill pickle||1⁄2 Cup (8 tbs)|
|Shredded lettuce||4 Cup (64 tbs)|
|Tomatoes||2 Medium, cut into wedges|
|Bologna slice||4 Ounce, cut into thin strips|
|Process american cheese slice||2 , cut into thin strips|
|Processed swiss cheese slice||2 , cut into thin strips|
Serving size: Complete recipe
Calories 2543 Calories from Fat 1547
% Daily Value*
Total Fat 174 g267.3%
Saturated Fat 48.5 g242.6%
Trans Fat 0 g
Cholesterol 348.5 mg116.2%
Sodium 3985.4 mg166.1%
Total Carbohydrates 169 g56.2%
Dietary Fiber 40.1 g160.4%
Sugars 24.5 g
Protein 90 g180.2%
Vitamin A 1501.3% Vitamin C 411.2%
Calcium 163.5% Iron 276%
*Based on a 2000 Calorie diet
Combine potatoes, celery, and onion.
Blend together Caraway Cheese Dressing, mayonnaise, and pickle.
Pour half the dressing mixture over potato mixture; toss lightly.
Cover and chill.
Place shredded lettuce in bottom of large bowl.
Mound potato salad in center.
Arrange tomatoes, bologna, and cheeses over.
Pass remaining dressing.